Delightful Christmas Peppermint Cake Recipe for Holidays

There’s something magical about the Christmas season, isn’t there? The air is filled with the scent of pine, cinnamon, and, of course, peppermint. Picture this: a moist, fluffy cake that’s not only a festive red and white but also bursts with the refreshing flavor of peppermint. Pumpkin Cinnamon Roll Cake Cranberry Cheesecake Fluff This Christmas Peppermint Cake is an enchanting treat that will elevate your holiday celebrations and leave your guests raving long after the last crumb is gone.

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I remember the first time I made this delightful cake for my family’s annual holiday gathering. The way their eyes lit up as they took their first bite was priceless. They were hooked! It quickly became a cherished tradition to bake this cake every December, filling my kitchen with laughter and joy. Quick and Easy Cinnamon Rolls So, grab your mixing bowl and let’s get baking this Christmas Peppermint Cake that promises to make your holidays a little sweeter!

I made this cake for my cousin’s wedding last year, and it stole the show—everyone adored it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: Using cake flour ensures a light and fluffy texture; don’t substitute with all-purpose flour.
• Cocoa Powder: Opt for unsweetened cocoa powder for rich chocolate flavor without added sugar. For more inspiration, check out this Delicious Peanut Butter Brownies recipe.
• Granulated Sugar: Sweeten your batter generously; sugar helps create moisture in the cake.
• Baking Powder: This essential ingredient makes the cake rise beautifully; ensure it’s fresh for best results.
• Salt: A pinch of salt balances the sweetness; don’t skip this step!
• Eggs: Use large eggs at room temperature for even mixing; they help bind everything together.
• Whole Milk: Adds moisture and richness to the cake; you can also use buttermilk for extra tang.
• Vegetable Oil: For a moist crumb, oil works wonders compared to butter in this recipe.
• Peppermint Extract: The star of our show; don’t go overboard—just a teaspoon adds fantastic flavor!
• Powdered Sugar: Essential for creating that dreamy peppermint frosting; sift before using to avoid lumps.
• Butter: Use unsalted butter at room temperature so it blends smoothly into your frosting.
• Candy Canes: Crush these beauties to sprinkle on top; they add a festive crunch and lovely color!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans with non-stick spray. Line them with parchment paper for easy removal.

Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder, and salt until combined. This step ensures even distribution of dry ingredients.

Create Your Batter: In another bowl, combine eggs, milk, vegetable oil, and peppermint extract. Whisk until smooth before gradually adding dry ingredients into wet ingredients while mixing gently.

Bake the Cakes: Pour batter evenly into prepared pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean—this means you’re on track for success!

Make That Frosting: While cakes cool down completely on wire racks, prepare your frosting by creaming softened butter with powdered sugar. Add peppermint extract slowly until you reach desired flavor intensity.

Add Finishing Touches: Once cooled, place one layer on a serving plate. Spread frosting generously on top before stacking second layer. Frost sides too! Garnish with crushed candy canes—voila!

Now that you know how to whip up this festive masterpiece, you’re ready to impress everyone at your next holiday gathering! Enjoy every slice of this Christmas Peppermint Cake as you create sweet memories with family and friends during the magical season! Holiday Ham Glaze.

Perfecting the Cooking Process

To create the ultimate Christmas Peppermint Cake, start by mixing your dry ingredients first, then gradually add wet ingredients, ensuring a smooth batter with no lumps.

Add Your Touch

Feel free to swap out peppermint extract for vanilla if you prefer a milder flavor. You can also experiment with different frostings like cream cheese or ganache for variety.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. To enjoy later, heat individual slices in the microwave for 10-15 seconds for that fresh-baked taste.

Baking this Christmas Peppermint Cake always brings back memories of my family’s holiday traditions, where everyone eagerly awaited their slice while sipping hot cocoa. For more inspiration, check out this Banana Bread Cookies recipe.

FAQ

Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and freeze them before frosting.

What type of cocoa powder should I use?

Use unsweetened cocoa powder for a rich chocolate flavor in your cake.

How do I ensure my cake doesn’t stick?

Grease and flour your cake pans well to prevent sticking when removing the layers.

Print

Christmas Peppermint Cake

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• Author: recipesnew
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Christmas Peppermint Cake is a festive delight that combines rich chocolate and refreshing peppermint flavors in a beautifully layered cake. Perfect for holiday gatherings, this moist and fluffy dessert will impress your family and friends while filling your kitchen with the warm scents of the season. Treat yourself to a slice of this enchanting cake, topped with dreamy peppermint frosting and crushed candy canes for a delightful crunch.

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Ingredients

Scale 1x2x3x

• 2 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 large eggs (room temperature)
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tsp peppermint extract
• 2 cups powdered sugar (for frosting)
• 1/2 cup unsalted butter (softened)
• Crushed candy canes (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
2. In a large bowl, whisk together cake flour, cocoa powder, sugar, baking powder, and salt.
3. In another bowl, mix eggs, milk, vegetable oil, and peppermint extract until smooth. Gradually add dry ingredients while mixing gently.
4. Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely on wire racks. To prepare frosting, cream softened butter with powdered sugar until smooth, then mix in peppermint extract.
6. Once cooled, frost the top of one layer, stack the second layer on top, and frost the sides. Garnish with crushed candy canes.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 410
• Sugar: 45g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg

Keywords: For a milder flavor option, substitute peppermint extract with vanilla extract. Experiment with different frostings such as cream cheese or chocolate ganache for variety.